Pork Tenderloin with Balsamic-Cranberry Sauce

I think I am way overdue to post something savory around here! I love this time of year with all of the sweet treats and other goodies, but we all still need to eat dinner, right?

This is a pretty basic seared pork tenderloin recipe, but the addition of a balsamic-cranberry sauce turns it into something a bit more seasonal and adds another level of flavor. I love using fresh cranberries this time of year, but you can substitute canned whole berry cranberry sauce if you prefer. I served the pork with mashed baby red potatoes to soak up some of the delicious sauce, and my family (even the kids!) really enjoyed it.

Pork Tenderloin with Balsamic-Cranberry Sauce

1 cup whole cranberries

1 cup water

2 Tbsp sugar (more to taste, if desired)

1 Tbsp olive oil

1 1/2 lbs pork tenderloin

salt

pepper

1 Tbsp butter

1/2 cup chopped shallot (or onion)

1 clove garlic, minced

1 Tbsp chopped fresh rosemary

1 cup chicken broth

2 Tbsp balsamic vinegar

Bring water, sugar, and cranberries to a boil and simmer for about 15 minutes, until the berries and most of the water cooks off, leaving a homemade whole-berry cranberry sauce.

Preheat oven to 400. Add olive oil to an oven-proof sauté pan over medium-high heat. Pat pork loin with paper towels to dry. Season liberally with salt and pepper and place in pan. Sear pork on all sides and place pan in the oven. Roast until thermometer inserted into center registers 155, about 20 minutes.Let meat rest in the pan for 5 minutes and then transfer to a plate and tent with foil.

Place pan over medium-high heat and add butter, shallot, and rosemary. Cook until shallots are soft, about 3 minutes. Add garlic and cook for 1 minute more. Add broth and scrape up the bits from the bottom and sides of the pan. Add cranberry sauce and vinegar and bring to a boil, reducing heat to medium-low and simmering for ~15 minutes, until sauce has thickened. Slice tenderloin to desired thickness and serve with sauce.